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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Sep 26 2008 Post subject: |
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why is this a sticky? _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 26 2008 Post subject: |
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polock wrote: | why is this a sticky? |
Because I like smoked chicken liver pate, and I have the power to make things into stickys.  _________________ Here's a change Robert.
I still work here! |
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CrazyChef Site Admin

Joined: 12 Jul 2007 Posts: 1760 Location: Worcester, MA
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Posted: Sep 26 2008 Post subject: |
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Cool!!!
 _________________ "The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Sep 27 2008 Post subject: |
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guess that sums it up.. just though decent threads were suppost to be stickys :p _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 27 2008 Post subject: |
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With more than 10,000 views it's a thread that folks are looking at, if that doesn't define a good thread, or a bad thread or even just a thread that people look at because they can't believe it, I will bow to everyone elses choices of what defines a good thread.
Perhaps you should choose the next one?  _________________ Here's a change Robert.
I still work here! |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Sep 30 2008 Post subject: |
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i'll choose the next one how about one that involves people sending me free samples of their micro brews to be judged  _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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morick BBQ Super Pro

Joined: 21 Aug 2008 Posts: 1284 Location: northeast,mo
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Posted: Oct 10 2008 Post subject: |
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Last few threads i just couldent stop laughing lol.
Never smoked chicken livers, but i stopped at a gas station off the interstate couple years ago and bought some chester fried chicken livers. They were very juicy so i turned on the dome light to take a peak at this fried liver and....... blood started running on my arm.Yea... this ordeal kinda put a damper on them for quite some time. |
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trapper BBQ Fan
Joined: 23 Oct 2008 Posts: 236
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Posted: Oct 23 2008 Post subject: |
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I make a kind of rumaki quite a bit, but I don't have a recipe. I wrap a chicken liver and slice of water chestnut in bacon and marinade it in a soy sauce/spice mixture, then low and slow grill it. Very tasty if you like liver at all and the crunch from the chestnut is great. |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: Oct 24 2008 Post subject: |
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morick wrote: | Last few threads i just couldent stop laughing lol.
Never smoked chicken livers, but i stopped at a gas station off the interstate couple years ago and bought some chester fried chicken livers. They were very juicy so i turned on the dome light to take a peak at this fried liver and....... blood started running on my arm.Yea... this ordeal kinda put a damper on them for quite some time. |
dude i would have been pissed... did you eat all but one and then go back and demand a refund lmao _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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morick BBQ Super Pro

Joined: 21 Aug 2008 Posts: 1284 Location: northeast,mo
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Posted: Nov 15 2008 Post subject: |
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Nope Polock, just ate a few before i noticed something wasent right i dident return them i just flat out wont go back , Would you? |
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The Creeper Guest
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Posted: Jan 08 2009 Post subject: |
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roxy wrote: | Got to love chicken livers and turkey and duck and goose... Oh yeah,
Please post your recipe for the pate if you could be so kind. Do you use smoked livers..?? |
Aw man, my mom makes the best liver pate. We had it ever Christmas Eve when I was a kid. Great stuff. I think she put like pickle relish in it or something. That kind of sounds sick now, but livers are the good. Terrible for you though. |
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jess BBQ Super Pro
Joined: 26 Sep 2007 Posts: 1854 Location: Fl.
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Posted: May 11 2013 Post subject: |
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I guess the liver lovers have all died out Great more for me  |
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jess BBQ Super Pro
Joined: 26 Sep 2007 Posts: 1854 Location: Fl.
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Posted: Jul 21 2013 Post subject: C L lovers unite |
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Come on folks there has to be more people out there that like fried chicken livers with hot sauce, livers wrapped in bacon, or pates.... |
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bkvanbek
Joined: 29 Nov 2013 Posts: 5
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Posted: Sep 26 2014 Post subject: |
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When I get giblets with a chicken I put them alongside the bird. They are a special appetizer for the cook. The liver is the best.
so I just bought a pound of livers looking for ideas. Going to make them with brisket, kidney, blood sausage, small intestines and thymus gland. For friends this weekend.
if you dont try guts you are missing out. The sweatbreads, thymus gland and pancreas are the best. Or maybe the blood sausage. |
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bkvanbek
Joined: 29 Nov 2013 Posts: 5
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Posted: Sep 26 2014 Post subject: |
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When I get giblets with a chicken I put them alongside the bird. They are a special appetizer for the cook. The liver is the best.
so I just bought a pound of livers looking for ideas. Going to make them with brisket, kidney, blood sausage, small intestines and thymus gland. For friends this weekend.
if you dont try guts you are missing out. The sweatbreads, thymus gland and pancreas are the best. Or maybe the blood sausage. |
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Frosty BBQ Pro
Joined: 21 Oct 2006 Posts: 783 Location: Allegheny National Forest-PA
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Posted: Oct 06 2014 Post subject: |
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I smoke chicken livers quite often. I just put them on a perforated tray ( spray with butter flavored pam first), a little rub, and an hour will do it. (250`). Sometimes I then toss in a frypan with real butter for a quik saute. I like to crumble them up and put in stuffing, along with smoked chestnuts, YUM! _________________ This stuff ain't rocket science,,,Great Gramma cooked on a horizontal-partitioned wood smoker every day! |
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